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Tofu & Vegetable Biryani

A healthy, easy-to-make Indian style biryani with basmati rice, firm tofu and mixed vegetables — protein-rich, vegetarian and beginner friendly.
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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings: 4 plates
Course: Main
Cuisine: Indian, Vegetarian
Calories: 430
Ingredients Equipment Method Notes

Ingredients
  

Ingredients
  • 2 cups basmati rice washed and soaked 20 min
  • 200 grams firm tofu pressed and cut into cubes
  • 1 cup mixed vegetables carrot, beans, peas, cauliflower (chopped)
  • 1 large onion thinly sliced
  • 2 tbsp oil
  • 1 tsp cumin seeds
  • 2 bay leaves bay leaves
  • 4 green cardamom pods
  • 4 cloves
  • 1 inch cinnamon stick
  • 1 tsp ground coriander
  • 1 tsp ground cumin
  • 1/2 tsp turmeric powder
  • 1 tsp garam masala
  • 1 tsp salt adjust to taste
  • 3 cups water for cooking rice

Equipment

  • Large heavy-bottom pot with lid

Method
 

  1. Rinse basmati rice under running water until water runs clear. Soak rice in enough water for 20 minutes, then drain.
  2. Heat 1 tablespoon oil in a large heavy-bottom pot on medium heat. Add cumin seeds, bay leaves, cardamom, cloves and cinnamon stick. Sauté for about 30 seconds until fragrant.
  3. Add sliced onion and remaining 1 tablespoon oil. Cook until onion becomes golden brown.
  4. Add mixed vegetables, cubed tofu, ground coriander, ground cumin, turmeric, garam masala and salt. Stir gently and cook for 3–4 minutes so spices coat tofu and vegetables.
  5. Add the drained rice into the pot. Pour water over, stir gently. Check salt and spice, adjust if needed.
  6. Cover with tight lid and cook on low heat for about 15–20 minutes, or until water is absorbed and rice is cooked through.
  7. After cooking, turn off heat and let the biryani rest covered for 5 minutes.
  8. Gently fluff the biryani with a fork, mixing tofu and vegetables evenly with rice. Serve hot.

Notes

You can replace mixed vegetables with what you have on hand. For more aroma use a pinch of saffron soaked in warm milk and drizzle before resting. Serve with plain yogurt or cucumber-onion raita for a balanced meal.